【摘要】：隨著食源性疾病事件的頻頻發(fā)生,食品安全已成為一個嚴(yán)重的世界衛(wèi)生問題。研究表明大多數(shù)食源性疾病的暴發(fā)主要是由食源性病毒引起的。此類病毒在許多食物表面或者內(nèi)部都有分布,會引起疫病暴發(fā)和流行,危害人體健康,對食品企業(yè)造成重大經(jīng)濟損失。為及時了解食品中病毒情況,需要對不同食物來源中的食源性病毒進行準(zhǔn)確檢測。通常食源性病毒的檢測分成3個部分:病毒的提取、病毒基因組的純化和分子檢測。但在實際檢測中,由于食物的組成成分差異性大以及食源性病毒污染量少、致病性高等特點,使得不同食品中病毒的檢測難度增加。本文就已報道文獻中食源性病毒提取及檢測方法加以闡述,為進一步完善食品中病毒檢測方法提供思路。
[Abstract]:With the frequent occurrence of food-borne disease, food safety has become a serious health problem. Studies have shown that most of the outbreaks of food-borne diseases are primarily caused by food-borne viruses. The virus is distributed on many food surfaces or in the interior, which can cause the outbreak and the epidemic of the epidemic disease, endanger the health of the human body, and cause great economic loss to the food enterprise. In ord to understand that condition of the virus in the food in a timely manner, it is necessary to accurately detect the food-borne virus in different food sources. In general, the detection of the food-borne virus is divided into three parts: the extraction of the virus, the purification of the viral genome, and the molecular detection. But in the actual detection, the detection difficulty of the virus in different foods is increased due to the large difference of the composition components of the food and the small amount of the food-borne virus and the high pathogenicity. In this paper, the method of the extraction and detection of the food-borne virus in the literature has been described, and the thought of the method of virus detection in the food is further improved.
【作者單位】： 浙江省疾病預(yù)防控制中心營養(yǎng)與食品安全所;浙江中醫(yī)藥大學(xué);浙江省檢驗檢疫科學(xué)技術(shù)研究院;
【基金】：浙江省公益性項目(2015C32017) 浙江省醫(yī)藥衛(wèi)生科技計劃項目(骨干人才)(2015RCA003和2017KY282)
【分類號】：R155.5
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本文編號：2509021